Beet-Poppy Seed Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup firmly packed dark brown sugar
• 1 tablespoon poppy seeds
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 large eggs
• 5 tablespoons olive oil
• 1 tablespoon firmly packed orange zest
• 1 large fresh beet, peeled and shredded (about 1 1/2 cups)
• 12 paper baking cups

1. Preheat oven to 375u0b0. Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded beet. (Do not squeeze juice from shredded beet.) Place paper baking cups in a 12-cup muffin pan. Spoon batter into cups, filling two-thirds full. Bake 20 to 22 minutes or until golden brown.

flour, brown sugar, poppy seeds, baking powder, baking soda, salt, eggs, olive oil, orange zest, fresh beet, baking cups

Taken from www.myrecipes.com/recipe/beet-poppy-seed-muffins (may not work)